pasta pizza

For the last four evenings, I’ve been leaving the house in the late afternoon to speak at libraries around the Seattle area. (Last night I drove high into the hills, up toward the mountains.) This meant I spent every evening away from Danny and Lucy.

Danny packed me a dinner for the road every evening, his love on a plate. One night was roasted chicken, eggplant chutney, a sorghum-lentil salad, and a pile of cherries. The next was a chickpea salad with fresh-made harissa, grilled vegetables, and preserved lemons. (It was so deeply satisfying we might do a post for each part of the recipe soon.) There was bread and cheese with green tea the night I had to take care of it myself. And tonight, a salad of lettuce from our garden with grilled figs wrapped in prosciutto.

Yeah, living gluten-free is certainly deprivation, isn’t it?

This meant that Danny cooked Lu dinner every evening. And since he is wonderfully kind to that kiddo, he let her choose dinner every evening.

Tonight, she asked for pasta pizza.

She wanted him to make tomato sauce, cook pasta, and then put them both on a pizza crust to bake.

Darned if it wasn’t great. (I had a slice when I returned home, before sitting down to write.)

When I posted a photo, people lost their minds. Pasta on pizza! I think there will be quite a few of these for dinner this weekend, out there in your kitchens.

Then our friend Carol mentioned an old favorite from her gluten days: macaroni and cheese pizza.

Oh man. Friday nights are pizza nights around here. We might just have to make that tomorrow.

10 comments on “pasta pizza”

Well, you just make your favorite gluten-free pizza dough  we use the one that’s in our new book  and parbake it. Meanwhile, cook up the pasta, top with tomato sauce, sauté some onions and mushrooms, top the pizza with the pasta with tomato sauce, onions, and mushrooms, and then bake it. Add some cheese too.

Please, I’d love to know where you find gluten free lentils. Every single source I’ve found says they are processed with, or are grown in proximity of wheat. I really miss lentils, so thanks for letting me know.

Vik, I have to admit that I’m a little baffled by your question. I’m very sensitive to gluten as a celiac, and I eat lentils with no problem. Every source I trust lists lentils as a good ingredient for gluten-free diets. Even if they are grown near wheat, lentils are very easy to rinse. So if you are concerned, buy lentils from a good source, pick through the lentils to look for any wheat, and rinse them thoroughly. But truly, I never have had an issue with lentils, nor have I ever seen wheat in lentils. We eat them a couple of times a week here.

I have the same problem as Vik. Every package or can of lentils sold in the grocery stores where I live (Ontario, Canada) are labelled with “may contain traces of wheat”. And I have been conditioned to avoid anything with such a warning label.